Eggplant Salad

Course : Chinese
Serves: 4
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4 medium eggplants cut lengthwise into quarters (Chinese)
2 ounces agar-agar strips -- (optional)
1 medium shredded lettuce-
1 tablespoon toasted sesame seeds
-----Hunan vinaigrette-----
1 teaspoon grated ginger
2 cloves garlic -- finely minced
2 medium green onions -- finely minced
1 tablespoon coriander leaves -- minced
2 tablespoons soy sauce
1 tablespoon white vinegar
1 teaspoon Chinese hot chili oil
1/4 tablespoon sesame oil
1/3 teaspoon salt

Preparation / Directions:

PLACE THE EGGPLANT in a shallow heat-proof dish and steam over high heat for about 20 minutes or until tender. Test with a fork. Remove. When cooled, tear into thin strips or cut into a 1/2-inch cubes. Refrigerate. In a bowl, cover the optional agar-agar with cold water for 10 seconds or until pliable. Drain, cut into 1-inch lengths and refrigerate. In a small bowl, thoroughly mix together the vinaigrette ingredients. Taste for seasoning. Arrange the agar-agar in a shallow platter. Toss the chilled eggplant with the vinaigrette and scatter over the agar-agar. Garnish with a sprig of coriander and the toasted sesame seeds. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

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